Here is a great accompaniment to any entree. The first time I tasted fried parsley was at LeRuth’s restaurant. The parsley just melts in your mouth. At LeRuth’s, the parsley was not battered. Most fried parsley is battered. Enjoy it either way.
Rinse parsley sprigs and shake off excess water, but do not dry thoroughly. Toss in seasoned flour, dip into a seasoned, medium-light batter, or just drop in the fryer naked. Fry for a few seconds. Season with salt as soon as it comes out of the fryer.